Pot Pies: Yumminess in a Dish

Pot Pies: Yumminess in a Dish

Elinor Klivans

Language: English

Pages: 132

ISBN: 0811851613

Format: PDF / Kindle (mobi) / ePub


With succulent fillings under their golden toppings, it's no wonder that potpies have such a universal appeal. Author Elinor Klivans offers a huge range of filling options from vegetables and eggs to meats, chicken, or fish. And the variety of toppings is a real eye-opener: homemade crusts; story-bought phyllo or puff pastry; tortillas; quick-mixing corn bread or biscuits; even nuts, potatoes, or bread. These 50 recipes go from classics like beef and vegetable potpie or everyone's favorite chicken pot pie, to new takes like the Breakfast Special Potpie: Eggs, bacon, and potatoes with an Irish soda bread crust is a great new option for brunch. Also included are plenty of meatless versions, such as the sublime Spinach, Ricotta, and Parmesan Potpie topped with a delicious cream cheese crust. Advice about assembling and baking potpies assures that all parts of the fillings will be cooked just right and toppings will stand at crispy and proud attention. With useful ideas for do-ahead preparation, storing, freezing, and re-heating, there's nothing like Potpies.

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Parmentier, needs no alterations to be considered potpie fare. All of these potpies represent home cooking the world over. 6 servings Crust ABOUT 11 MINUTES COOKING THE FILLING: Makes FARMERS’ MARKET CHICKEN POTPIE 1 1/2 cups unbleached all-purpose flour 1/2 teaspoon salt cup cold vegetable shortening, cut into 8 pieces 1/2 4 to 5 tablespoons ice water Filling When most people think of potpie, it is chicken potpie that comes to mind. So the one that I chose to include had to be a

pan from the oven and let cool for at least 15 minutes while you make the topping. 400ºF FOR ABOUT 17 MINUTES 2 cloves garlic, finely chopped POTPIE BAKING: 2 tablespoons fresh parsley, finely chopped ABOUT 35 MINUTES 1 green bell pepper, seeded, deveined, and finely chopped COOKING THE FILLING: 2 cups finely chopped onions (2 medium) This classic sausage and biscuit combination makes a good brunch or Sunday supper choice. Mixing some seasonings and vegetables into the sausage meat turns

remaining 1 tablespoon fat or oil and the onions and garlic. Cook for about 10 minutes, stirring often, until the onions soften. Add the wine and gin (if using), stirring and scraping with a wooden spoon to loosen any brown bits. Add the sauer­ kraut, cabbage, and seasoning packet. Add the potato pieces and all of the meats, arranging the sausages on top. Cover tightly and bake for 30 minutes. The cabbage will shrink. Uncover and bake for another 30 minutes. The sausages will brown nicely. 3.

54–56 Mediterranean Fish Stew Potpie, 78–79 Black Bean Chili Potpie with Onion and Pepper Corn Bread Topping, 122–24 Breakfast Special Potpies, 83 Broccoli, Blue Cheese, and Walnut Potpie, 29 Broth, 14 Cabbage Quick Choucroute Potpie, 93–95 Cheese Broccoli, Blue Cheese, and Walnut Potpie, 29 Chilaquiles Potpie, 26–28 Eggplant Parmesan Potpie, 107–9 Greek Three-Cheese, Spinach, and Onion Potpie, 35–36 Italian Easter Potpie, 53 Italian Picnic Potpie,

salt, and pepper together to combine them. Spread half of the filling in the baking dish. Place 2 pieces of the phyllo pastry on top of the filling in the dish. Brush the pastry lightly with melted butter. Top with one more piece of phyllo. Tuck any overhanging edges under to form a smooth edge that neatly covers the filling. Spread the remaining filling over the phyllo. Top with 2 more pieces of phyllo and brush them lightly with butter. Top with the remaining phyllo sheet and brush it with

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